Middle Eastern-Style Beef Pitas

with Arugula & Date Salad

20 MIN

-$0.05/serving 2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

This flavorful dish features herby za’atar-spiced beef, which we’re piling onto warm pitas alongside creamy garlic labneh. A salad of arugula tossed with crisp radishes and sweet dates offers refreshing contrast.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
2 Pocketless Pitas
1 clove Garlic
2 oz Dried Medjool Dates
3 oz Radishes
¼ cup Labneh Cheese
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
2 Tbsps Red Wine Vinegar
4 oz Arugula

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the salad

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the arugula, chopped dates, and sliced radishes.

2 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

3 Warm the pitas

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto the oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

4 Make the garlic labneh

Meanwhile, in a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

5 Finish the pitas

Spread the garlic labneh onto the warmed pitas. Top with the cooked chicken and a drizzle of olive oil.

6 Finish the salad & serve your dish

Just before serving, to the bowl of salad ingredients, add the remaining vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the finished salad on the side. Enjoy!